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Kamis, 14 Oktober 2010

Sweet Corn, Tofu & Chicken Ham Soup



50 gr butter/mentega
30 gr canola oil/minyak canola
1 big onion/bawang bombay, chopped
50 gr chinese spring onion/daun bawang kecil, slices
300 gr chicken bones/tulang ayam
about 4 liter water

1 can creamy sweet corn (like Del Monte)
150 gr shredded fresh sweet corn/jagung manis segar
200 gr japanese tofu/tahu sutra jepang, cut cubes/square
200 gr chicken ham/daging asap ayam, iris tipis
200 gr half boiled cubed carrot (small size)/wortel dipotong kotak kecil, rebus sebentar & tiriskan
Diluted mix maizena & sagoo flour to thickened the soup
Salt
White Pepper/merica
Little bit sugar/gula sedikit
Chicken Powder/kaldu ayam bubuk
Maggie Seasoning Sauce
2 eggs/telur, beaten well

Methode:
Saute the onion and spring onion into butter and oil until fragrant, add in the water and chicken bones, use small fire and cooked until slowly boil to release the chicken flavours then strain well.
Pour back into the soup pot and boil again then add in the canned sweet corn, fresh corn, all the seasonings and carrot, after cooked well, add in the chicken ham, then thickened with mixture of maizena and sagoo. Let it boil first with continue stirring.
Then add in the beaten eggs with swirl it until form like a crab but dont stir too over or it will turn like porridge.
Before finnish, add in the tofu and stir just to make it well only, U dont want break the tofu if it's over stirring.
Serve while it's hot with chinese black vinegar and chopped small chillies with soya sauce if U like it hot.

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